Tag Archives: Pinot Noir

This is a Nigel Slater recipe that sounded delicious and seemed to cry out forBurgundy. I didn’t read the recipe in full until I had decanted a bottle of rather good Burgundy – and then I saw the problem. Had … Continue reading →

The recipe has something in common with Raymond Blanc’s of 23 July – pesto, tomatoes and a generally light approach. However Skye’s is even lighter and adds a particularly delicate horseradish sauce and a lot of salad. The potatoes are … Continue reading →

Tonight was an occasion for celebration and D produced one of her tours de force: fillet steak, a carefully concentrated tomato sauce, pesto, tappenade and some sautée potatoes for contrast and self indulgence. There are a lot of tastes on … Continue reading →

Burgundians insist that Coq au Vin be cooked with the local wine which means a whole bottle of Pinot Noir in the casserole. They don’t mean the best Burgundy, and living in Burgundy they will easily find some decent low-cost … Continue reading →

There is nothing to beat beef, from a good breed, hung long enough to develop the taste and tenderness I like and cooked to remain decidedly pink in the middle. It’s also expensive. Fortunately a joint that’s big enough to … Continue reading →

Most people drink red wine even with turkey because all the trimmings – the stuffing, the chipolatas, the roast potatoes – match red wine. With a goose the situation reverses. The meat is much darker but the trimmings become sharper … Continue reading →

Our first chicken roast with all the trimmings among which stuffing and chipolatas are crucial. In summer the chicken is stuffed with nothing but pieces of lemon and a handful of herbs and served with new potatoes and French beans. … Continue reading →